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Salted Caramel Chocolate Tart

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Salted Caramel Chocolate Tart

No-baking required! Our tart is made with a with a buttery Pierre Biscuiterie biscuit base, silky caramel sauce and rich Valrhona Guanaja 70% chocolate ganache finished with Tasman Sea Salt. Simple, indulgent and made with premium French ingredients.
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Course Dessert
Cuisine French

Equipment

  • food processor
  • 20cm spring form pan, or tart tin

Ingredients
  

  • 300g Pierre Biscuiterie French Cookies with Sea Salt Caramel - equals 2 packets
  • 150g Lesure Demi Sel French Cultured Butter
  • 220g La Maison D’Armorine Caramel Sauce
  • 250g Valrhona Guanaja 70% Chocolate Feves
  • 250g Thickened Cream
  • Tasman Sea Salt, to garnish

Instructions
 

Bake the shortcrust base

  • Blitz biscuits into fine crumbs. Combine with melted butter until evenly coated. Press firmly into a 20cm tart tin, covering the base and sides. Chill overnight if possible, or for 3 hours minimum.

Add the caramel

  • Gently warm the caramel sauce until spreadable - (15 seconds in the microwave is ideal). Pour over the chilled tart shell, smoothing the layer with the back of a spoon. Refrigerate for 30 minutes.

Make the Ganache

  • Heat cream in a heat proof bowl until just warm - (we microwaved ours for 1 minute). Add chocolate to the bowl and stir until smooth and glossy.

Assemble

  • Pour chocolate ganache over the caramel layer and tart base. Refrigerate for 2-3 hours, or until set.

Serve

  • Finish with a sprinkle of Tasman Sea Salt flakes before serving.
Keyword caramel, Chocolate, Dessert, sea salt

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